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Mexican Veggie Chilli

This chilli makes an excellent addition to a Mexican feast! Serve with guacamole, salsa and fresh salad. Scroll down for more tex-mex inspired recipes to serve alongside the chilli. Thanks to Rowan for sending in this recipe.

Dinner
Intermediate
Pasta
Time 45 mins
Skill Level Intermediate

Ingredients List

Serves 1
  • 3 red pepper
  • 1 sweet potato
  • mushrooms 5-8 depending on size
  • 1 courgette
  • 1 onion
  • 200 g red lentils
  • 1 red kidney beans can
  • 6 garlic cloves
  • 1 chopped tomatoes can
  • 1 tomato passata tin
  • 1 tsp cinnamon
  • 1 tbsp ground ginger
  • 2 tbsp cumin
  • 2 tbsp ground coriander
  • 1-2 tsp chili powder
  • dried porcini mushrooms small handful, any mushroom type
  • vegetable stock cube
  • 1 tsp cocoa powder
  • fresh coriander
  • rice
  • lemon
  • soy yogurt
Metric - US Imperial

Instructions

  1. Boil the lentils with stock and dried mushrooms 
  2. In a separate pot, fry the onions, peppers and sweet potato/squash with the spices and garlic in a little water for 4-5 minutes
  3. Add water, stock and dried mushrooms to cover the top of the vegetables and leave to simmer until soft
  4. Add tomatoes and passata, courgette and mushrooms, lentils and kidney beans and leave to cook down with the lid off
  5. If the chilli doesn’t taste how you want it to, now is your last opportunity to add more spices!
  6. Meanwhile, cook the rice until just soft. Leave to steam with the lid on for 10 minutes. Drain if you need to, then add a generous squeeze of lemon juice, pepper and a small handful chopped coriander and stir through.
  7. Sprinkle more fresh coriander and serve with guacamole, yogurt and salsa